Enchilada Beef in Baked Potatoes

Enchilada Beef in Baked Potatoes

Juicy ground beef, simmered in tangy enchilada sauce with black beans, onion, garlic, chili, and cumin. The beef is savory, smoky, and mildly spicy, and then spooned into potatoes (sweet or Russet) and topped with melty cheese.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword baked potatoes, easy dinner, ground beef, stuffed potatoes, sweet potatoes

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 584kcal

Author Robin Miller

Equipment

Ingredients

4 sweet potatoes yams, or Russet potatoes, scrubbed clean
Olive oil for coating the potatoes
Salt and freshly ground black pepper
1 pound lean ground beef
1/2 cup chopped onion
2 cloves garlic minced
1 teaspoon chili powder
1 teaspoon ground cumin
16 to 20 ounces canned enchilada sauce red or green
15- ounce can black beans or beans of choice
1 cup shredded Mexican cheese blend or melty cheese of choice (cheddar, Monterey jack, mozzarella, or a combination)
Chopped fresh cilantro for serving optional

Instructions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or foil.
Coat the potatoes with olive oil and transfer them to the prepared pan. Season with salt and black pepper. Bake for 45 to 55 minutes, until tender.
Meanwhile, brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. Add the onion and garlic and cook for 3 to 5 minutes, until the onion softens. Add the chili powder and cumin and stir to coat. Add the enchilada sauce and beans and bring to a simmer. Reduce the heat to low, partially cover and simmer for 20 minutes, until the sauce reduces and thickens. If the potatoes aren't finished cooking, cover the pan and keep the beef mixture warm until you're ready to serve.
Spoon the beef into the potatoes and top with the cheese. Garnish with cilantro, if using, and serve.

Nutrition